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Cajun Chicken Lasagna



  • 16 dried lasagna noodles
  • 1 pound andouille sausage or smoked pork sausage, quartered lengthwise and sliced
  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
  • 2 to 3 teaspoons Cajun seasoning
  • 1 teaspoon dried sage, crushed
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green sweet pepper
  • 1 tablespoon finely chopped garlic
  • 2 (10-ounce) containers refrigerated light Alfredo sauce
  • 1/2 cup grated Parmesan cheese
  • Nonstick cooking spray
  • 1 1/2 cups shredded mozzarella cheese
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  1. Heat oven to 325 degrees F.
  2. Cook noodles according to package Method. Drain; rinse.
  3. Combine sausage, chicken, Cajun seasoning and sage.
  4. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink.
  5. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm.
  6. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender.
  7. Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese.
  8. Lightly coat a 13 x 9 x 2-inch baking dish or 3-quart rectangular casserole with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella.
  9. Repeat layers, ending with noodles.
  10. Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through.
  11. Let stand 15 to 20 minutes before carefully cutting.

Prep Time: 45 min | Total Time: 2 hr | Yield: 12 servings

Nutritional info per serving Calories 469 Total fat 24 g Saturated fat 11 g Cholesterol 79 mg Sodium 1187 mg Carbohydrate 34 g Dietary fiber 1 g Sugars 2 g Protein 29 g Vitamin A 0 %DV Vitamin C 8 %DV Calcium 29 %DV Iron 10 %DV


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